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I have always loved onions, raw, crispy, pickled, fried, puréed but felt sad that these wonderful vegetables are nearly always part of the “supporting cast” rather than the leading lady.

Here the onions are really centre stage.

For 4 portions:
1/2 portion of Hollandaise Sauce (see previous post) or cheese sauce (recipe to follow soon) let down with 1/2 to 1 cup of water.
2 ribs of Celery, finely chopped
4 med/large Onions, peeled and cut in half (giving rings) push the centres out to create circular cups of 2 layers/rings depth each. (The removed centres can be chopped and added to the sauce/filling)
2 cups of cooked green lentils
Herbs – I used chervil as it goes well with onions and hollandaise and I had some in the garden.
1 cup of whole wheat breadcrumbs
Salt and pepper.

Prepare the onions and place the onion cups in a dish with 1/2 cup of water. Cover and cook in a microwave for approx 10 mins until soft and cooked through. (You could also steam them).

In a saucepan mix the sauce with the water, the lentils, celery and chopped onion and heat through until the onion and celery are sift and cooked.

In an ovenproof dish lay out the onion cups and pour the sauce over and into them. Sprinkle the breadcrumbs over the dish. Season with salt and lots of pepper (I had some lemon pepper and used that).

Bake at 200c for 20-30 mins until the top is browned and the sauce is bubbling.

Serve with steamed veg or salad – we had a salad.